Get ready to flip out over Savory Asparagus Parmesan Pancakes. Ready to kick off asparagus season in style? These are the perfect way to celebrate the arrival of everyone’s favorite green veggie! I look forward to the asparagus season every year. There are endless ways to create recipes around them. In Germany, asparagus season is a major seasonal event. This recipe is adapted from one I found in a German cooking magazine.
But first, let’s talk pancakes. We all know and love the sweet, fluffy stacks drizzled with syrup, but have you ever tried their savory counterpart? You might not go back to the sweet version.
Enter Savory Asparagus Parmesan Pancakes – a delicious twist on the classic breakfast staple. Picture this: chopped pre-cooked healthy baby asparagus and chopped fresh chives mingling with a parmesan-spiked pancake batter, creating a flavor explosion that will leave your taste buds begging for more.
And the best part? These pancakes are a breeze to make, with just a handful of simple ingredients. No need to wait for a special occasion – whip up a batch anytime you’re craving something savory and satisfying.
Once your batter is ready to go, it’s time to fire up the griddle and start flipping! Cook these beauties until they’re golden brown and crispy on the outside, with a tender, flavorful interior that’s packed with asparagus goodness.
Serve them up hot off the pan, with a dollop of sour cream or a sprinkle of extra parmesan cheese for good measure. Also, pair them with Greek yogurt or tzatziki.
So this asparagus season, why not shake things up with a stack of Savory Asparagus Parmesan Pancakes? They’re easy to make, incredibly delicious, and guaranteed to be a hit with the whole family. Get flipping!
Savory Asparagus Parmesan Pancakes
Ingredients
- 1/2 lb fresh baby asparagus
- 2 eggs
- 1+1/2 cups all-purpose flour
- 1 cup milk
- 1/3 cup shredded Italian cheeses
- 2 tablespoons chopped chives
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper to taste
Instructions
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Trim the bottom ends off of the asparagus and cut in thirds on the bias
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Cook the asparagus in the salt water for 10 minutes and drain. Set aside..
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Separate the eggs.
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Whisk together the yolks, flour, milk, and parmesan.
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In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
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Fold the egg whites into the batter, then fold the asparagus pieces into the batter.
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Fold in the chives
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Heat the oil in a large non-stick skillet.
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Portion out the pancakes.
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Flip and cook on both sides.
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Transfer to a plate and serve immediately.
Like these Savory Asparagus Parmesan Pancakes? Also, Check out some of these other recipes:
CRISPY PUMPKIN POTATO PANCAKES
WHITE & GREEN ASPARAGUS RECIPES
GERMAN POTATO PANCAKES WITH RADISH LEAF PESTO
MINI PANCAKE BERRY SKEWERS
